19 May 2026
VINESMITH
CITY CELLAR DOOR
Sourdough baked in house, cultured butter
2013 Vilmart Grand Cellier D'or, Champagne, France
Pacific Oyster, Port Douglas, Midnight Cuvée mignonette
Pig head croquettes, mustard
2012 William Fèvre Chablis Grand cru Vaudesir, Burgundy, France
2012 William Fèvre Chablis ler cru Montée de Tonnerre, Burgundy, France
Bisque of tiger prawn, potato, fennel, chives
2014 Domaine Jean-Pierre Maldant Corton Les Grandes Lolieres Grand Cru, Burgundy, France
2010 Yeringberg Pinot Noir, Yarra Valley, Australia
Caillette of duck, quince, jus
2007 Clos du Caillou Châteauneuf-du-Pape Les Quartz, Rhône Valley, France
2015 Alvaro Palacios Gratallops, Priorat DOQ, Spain
Onglet of beef, beetroot, burnt shallot, red wine jus
Paris mash, red wine onions
2010 Château Climens Barsac, Bordeaux, France
Tarte Tatin of apple, crème Chantilly, caramel
Chef: Richard Hayes
Wine and Food Masters: Ben Campbell, Annie McPherson, Peter Quinton.
Acting president: Janet Barton